![]() Even the stuff called “fresh squeezed” in the grocery store will make a less than stellar cocktail. ![]() Fresh-squeezed lime juice (juice you squeeze from limes) is the lynch pin of a great margarita. ![]() Agave syrup gives a more velvety texture to your margarita than simple syrup, plus it is sweeter than simple syrup that’s made from 1:1 proportions (1 cup water, 1 cup sugar). The low-proof inexpensive triple sec orange liqueurs typically have a fairly washed out flavor. The better the bottle of orange liqueur, the better the drink. I can only recommend tequila that is 100% agave (the mixtos don’t deliver a true tequila flavor), but I choose a mid-priced one for margarita making, not a more expensive, “sipping” quality bottle. For a very smooth margarita, choose a slightly aged reposado or a fully aged añejo tequila and a dark (brandy-based) orange liqueur (Grand Marnier is a well-known example). For the brightest-tasting margarita, choose unaged (silver/blanco) tequila and a clear orange liqueur (Cointreau is the most famous). If you like a tart drink, you’ll go less than an ounce of the sweet stuff for a sweeter version, use it all or lessen the tangy lime. Like all drinks in the “sour” category (think whisky sour, pisco sour, traditional daiquiri, sidecar), the classic margarita follows well-known proportions: 1 ½ to 2 ounces of the base spirit (tequila), about 1 ounce of something sour (lime juice here) and about 1 ounce of something sweet (simple syrup, agave syrup or orange liqueur or a combination). You just have to understand which ingredients to use for your perfect drink. ![]() The classic technique is a time-honored one. There’s really no trick to making a great margarita. ![]()
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